Alberto Romero
Alberto Romero
Profesor Ingeniería Química. Universidad de Sevilla
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Pea, chickpea and lentil protein isolates: Physicochemical characterization and emulsifying properties
Y Ladjal-Ettoumi, H Boudries, M Chibane, A Romero
Food Biophysics 11, 43-51, 2016
Green synthesis and characterization of iron oxide nanoparticles by pheonix dactylifera leaf extract and evaluation of their antioxidant activity
JAA Abdullah, LS Eddine, B Abderrhmane, M Alonso-González, ...
Sustainable Chemistry and Pharmacy 17, 100280, 2020
Composition and structure of carob (Ceratonia siliqua L.) germ proteins
C Bengoechea, A Romero, A Villanueva, G Moreno, M Alaiz, F Millán, ...
Food chemistry 107 (2), 675-683, 2008
Development of albumen/soy biobased plastic materials processed by injection molding
M Félix, JE Martín-Alfonso, A Romero, A Guerrero
Journal of Food Engineering 125, 7-16, 2014
Characterization of pea protein-based bioplastics processed by injection moulding
V Perez, M Felix, A Romero, A Guerrero
Food and bioproducts processing 97, 100-108, 2016
Bioplastics based on wheat gluten processed by extrusion
M Jiménez-Rosado, LS Zarate-Ramírez, A Romero, C Bengoechea, ...
Journal of Cleaner Production 239, 117994, 2019
Rheology and droplet size distribution of emulsions stabilized by crayfish flour
A Romero, F Cordobés, MC Puppo, A Guerrero, C Bengoechea
Food Hydrocolloids 22 (6), 1033-1043, 2008
Interfacial and oil/water emulsions characterization of potato protein isolates
A Romero, V Beaumal, E David-Briand, F Cordobes, A Guerrero, M Anton
Journal of Agricultural and Food Chemistry 59 (17), 9466-9474, 2011
Thermo-mechanical and hydrophilic properties of polysaccharide/gluten-based bioplastics
LS Zárate-Ramírez, A Romero, C Bengoechea, P Partal, A Guerrero
Carbohydrate polymers 112, 24-31, 2014
Emulsifying properties of legume proteins at acidic conditions: Effect of protein concentration and ionic strength
M Chibane, A Romero
LWT-Food Science and Technology 66, 260-266, 2016
Interfacial and emulsifying behaviour of rice protein concentrate
A Romero, V Beaumal, E David-Briand, F Cordobes, A Guerrero, M Anton
Food Hydrocolloids 29 (1), 1-8, 2012
Temperature and pH as factors influencing droplet size distribution and linear viscoelasticity of O/W emulsions stabilised by soy and gluten proteins
C Bengoechea, A Romero, JM Aguilar, F Cordobés, A Guerrero
Food Hydrocolloids 24 (8), 783-791, 2010
Wheat gluten‐based materials plasticised with glycerol and water by thermoplastic mixing and thermomoulding
LS Zárate‐Ramírez, I Martínez, A Romero, P Partal, A Guerrero
Journal of the Science of Food and Agriculture 91 (4), 625-633, 2011
Influence of collagen concentration and glutaraldehyde on collagen‐based scaffold properties
V Perez‐Puyana, A Romero, A Guerrero
Journal of Biomedical Materials Research Part A 104 (6), 1462-1468, 2016
Natural superabsorbent plastic materials based on a functionalized soy protein
AA Cuadri, A Romero, C Bengoechea, A Guerrero
Polymer Testing 58, 126-134, 2017
Novel trends in hydrogel development for biomedical applications: A review
P Sánchez-Cid, M Jiménez-Rosado, A Romero, V Pérez-Puyana
Polymers 14 (15), 3023, 2022
Viscoelastic properties, microstructure and stability of high-oleic O/W emulsions stabilised by crayfish protein concentrate and xanthan gum
M Felix, A Romero, A Guerrero
Food Hydrocolloids 64, 9-17, 2017
Evaluation of different strengthening methods in the mechanical and functional properties of soy protein-based bioplastics
M Jiménez-Rosado, E Bouroudian, V Perez-Puyana, A Guerrero, ...
Journal of Cleaner Production 262, 121517, 2020
A natural-based polymeric hydrogel based on functionalized soy protein
AA Cuadri, C Bengoechea, A Romero, A Guerrero
European Polymer Journal 85, 164-174, 2016
Effect of aldehydes on thermomechanical properties of gluten-based bioplastics
LS Zárate-Ramírez, A Romero, I Martínez, C Bengoechea, P Partal, ...
Food and Bioproducts Processing 92 (1), 20-29, 2014
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Artículos 1–20